Everyone loves pizza – such a simple, delicious concept that can be adapted to almost any occasion with an endless variety of toppings.
We’ve been experimenting with ways of cooking pizza for a couple of years now, trying to re-create the perfection of our favourite take-away place in Bristol. They have a wood-fired oven, so we’re never going to get that absolutely authentic wood-smoked flavour, but we’ve settled upon a method that is easy to do in any kitchen and that gets the bases good and crisp.
The recipes for the base and sauce are just guidelines – you may well have your own favourite bread and tomato sauce recipes, and this method should work well whatever you do.
here's what you'll need...
For the dough:
- 500g strong, white bread flour
- 330ml warm water
- 10g salt
- 1 x 7g sachet instant yeast
For the tomato sauce:
- 1 tin chopped tomatoes
- olive oil
- half an onion, finely chopped
- 4-6 cloves minced garlic
- 2 bay leaves
- 1 tablespoon dried oregano
- 2 tablespoons fresh basil, chopped or torn
- salt and pepper
- (optional) dried chilli, paprika, 1 anchovy fillet etc. to taste
For the toppings:
- Grated mozzarella cheese
- Whatever toppings you like (our favourites are prosciutto, olives and rocket; crab meat, prawns and chilli; roasted garlic & parsley puree)
- 1 cast iron skillet or frying pan